Carrot Spice Cake

Carrot Spice Cake

YIELD: Makes 12 servings


1/2 cup - butter or margarine

1 cup - honey

2 - eggs

2 cups - carrots, finely grated

1/2 cup - golden raisins

1/2 cup - chopped nuts

1/4 cup - orange juice

2 tsp. - vanilla extract

1 cup - whole wheat flour

1 cup - unbleached flour

2 tsp. - baking powder

1 1/2 tsp. - ground cinnamon

1 tsp. - baking soda

1/2 tsp. - salt

1/2 tsp. - ground ginger

1/4 T - ground nutmeg


In large mixing bowl, cream butter until fluffy. Beat in honey in fine stream until well blended. Add eggs one at a time, beating well after each addition.

In small bowl, combine carrots, raisins, nuts, orange juice and vanilla, set aside.

In a third bowl, combine dry ingredients; set aside.

Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients. Turn batter into greased 12x8x2-inch pan. Bake at 350°F 35 to 45 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Turn onto wire cake rack.